Apple Breakfast Omelette

Apple Breakfast Omelette

This souffle-like puff, filled with all the goodness of apples, is quick and easy enough to make on a weekday but elegant enough for a weekend champagne brunch. Make sure your guests are at the table to appreciate this impressive golden brown puff's arrival.

Nutritional facts
<b>Per serving:</b> about

Method

In large ovenproof skillet, stir together 1 tbsp (15 mL) of the sugar, the butter, nutmeg and 1 tsp (5 mL) water over medium heat until melted. Add apples; cook, gently stirring occasionally, for about 5 minutes or until tender. Sprinkle with 2 tsp (10 mL) water. Remove pan from heat, shaking to loosen apples from bottom. Spread apples evenly in pan; set aside.

In large bowl, whisk together eggs yoIks, 1 tbsp (15 mL) of the sugar and vanilla until pale yellow. Add flour; whisk for about 30 seconds or until thickened.

In separate bowl, beat egg whites with remaining sugar until stiff peaks form; gently fold into yolks in 2 additions just until blended. Pour over apples, smoothing with spatula. Bake in 400°F (200°C) oven for about 10 minutes or until puffed and golden. Serve immediately.

Mini Meringues

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These bite-size treats are fantastic on their own, but for an extra-special finish, you can dip them in chocolate or use them to sandwich your favourite fillings—think dulce de leche, jam, curd or chocolate hazelnut spread.

Bake in top and bottom thirds of 200°F oven, switching and rotating pans halfway through, until dry, about 2 hours. Let cool in oven for 30 minutes. Remove from oven; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 week.)

Method

In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions. Stir in cherries; knead gently just until dough comes together.

Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log. Flatten sides to form 1-inch (2.5 cm) tall rectangle; twist ends of plastic wrap to seal. Refrigerate until firm, at least 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)

Phyllo Crab and Avocado Cups

The combination of crab, avocado and corn blends salty, creamy and sweet. Stuffed into crisp pastry cups, it gives you a dinner party–worthy starter in just 10 minutes. For the best results, use fresh crabmeat, which retains more flavour than frozen.